Zobrazeno 1 - 10
of 34
pro vyhledávání: '"Shizuko, Yamaguchi"'
Publikováno v:
Animal Science Journal. 86:707-715
To analyze the sensory characteristics of meat samples with a crude fat content between 23.8% and 48.6% taken from 34 Japanese Black steers, we grilled the meat and subjected it to analytical sensory evaluation. We also measured the amounts of moistu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::db65d2afff2fab8d39b2b9473bc9b34d
https://doi.org/10.1111/asj.12342
https://doi.org/10.1111/asj.12342
Publikováno v:
Juntendo Medical Journal. 59:49-58
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ea0923f1f02d73c50749e6822fc761ec
https://doi.org/10.14789/jmj.59.49
https://doi.org/10.14789/jmj.59.49
Autor:
Shizuko YAMAGUCHI
Publikováno v:
KAGAKU TO SEIBUTSU. 50:518-524
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::29d389f6165c281b0ff16c10f27baf7a
https://doi.org/10.1271/kagakutoseibutsu.50.518
https://doi.org/10.1271/kagakutoseibutsu.50.518
Autor:
Shizuko Yamaguchi
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 103:163-171
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0a4973d2b7a7c8dd8c41d908c74893d7
https://doi.org/10.6013/jbrewsocjapan1988.103.163
https://doi.org/10.6013/jbrewsocjapan1988.103.163
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 54:118-127
富山県の伝統食品かぶらずしの品質と食味特性の関係を明らかにするため，県下の代表的な10社の市販品の理化学的分析と官能評価を行い，主成分分析による総合的な解析を行った．市
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::32addafeb61d5f776d8fd25f086f40bd
https://doi.org/10.3136/nskkk.54.118
https://doi.org/10.3136/nskkk.54.118
Autor:
Tetsuya Kawakita, Chiaki Sano, Shigeru Shioya, Masahiro Takehara, Shizuko Yamaguchi, Ana San Gabriel, Yoko Obayashi, Yashushi Kawabata
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::48f678e872cfde272aa9865e1ec8191d
https://doi.org/10.1002/14356007.a16_711.pub2
https://doi.org/10.1002/14356007.a16_711.pub2
Publikováno v:
Japanese Journal of Sensory Evaluation. 9:32-39
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e476035b5732e68a3c7e16bd9d625598
https://doi.org/10.9763/jjsse.9.32
https://doi.org/10.9763/jjsse.9.32
Publikováno v:
Japanese Journal of Sensory Evaluation. 8:117-125
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f105bd24ee8f4031eb59c27e0b744687
https://doi.org/10.9763/jjsse.8.117
https://doi.org/10.9763/jjsse.8.117
Publikováno v:
Japanese Journal of Sensory Evaluation. 7:25-36
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c832bb348ebec4d8952c92e2922b96be
https://doi.org/10.9763/jjsse.7.25
https://doi.org/10.9763/jjsse.7.25
Publikováno v:
Animal science journal = Nihon chikusan Gakkaiho. 86(7)
To analyze the sensory characteristics of meat samples with a crude fat content between 23.8% and 48.6% taken from 34 Japanese Black steers, we grilled the meat and subjected it to analytical sensory evaluation. We also measured the amounts of moistu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::cda2e190817594f0bcee4e8c15f8c92e
https://pubmed.ncbi.nlm.nih.gov/25492124
https://pubmed.ncbi.nlm.nih.gov/25492124